Yup heard his say more than once too. Dont believe some random person on youtube do your own research, even me. So many want you ti take their word as fact.
I’ve switched from red meat to a plant based diet with a lot of legumes! I really like black beans. Heart attack 3 months ago so I figured I’d give it a go so far so good!😊
I learned a lot by researching this! One of my mentors used to say that teaching is learning twice :) It's incredible how much information is buried in the literature and most people never become aware of even though we payed for much of the research to be done in the 1st place! :)
Great detailed video! If beans were not safe to eat, a lot of us Caribbean islanders would be long gone. I’m from the Dominican Republic and beans are part of every single daily meal. Yes, most of soak them over night. I laugh so hard when I hear about Lectin fears.
I love how you explained that the "net benefit of legumes is positive, regardless of its components like lectins."Even if there was a new component discovered tomorrow that would be pure poison, it does not change the net effect of the food as a whole.
@@robertsimpson2177I mean sure if you’re only eating beans all day every day you’re going to run into problems, but nobody does that. Pairing them with whole grains, cooked leafy greens, lean meats, etc makes them a perfectly healthy and viable protein source as they “complete” the protein
Im a 1955 Boomer. It was just a matter of fact to soak beans before making soup to lower the 'passing gas' thing. That water was always thrown out. We didnt know about the *L* factor.
THANK YOU for addressing the phytate issue! So good to get actionable information rather than one-sided snippets like "legumes are high in iron" vs. "legumes contain phytates that inhibit iron absorption". Depending on what you read it sometimes feels as though it should be outright impossible to get enough nutrients from one's food -- your videos are a ray of light to dispel the murk. Keep 'em coming!
As phytates are the alkaline form of phytic acid, adding acid like vinegar to the soaking water should dramatically shorten the time it takes to leach the phytates (now converted to the more soluble phytic acid) from the beans.
I wish you would do an interview with Steve Gundry. This "Doctor" has been peddling his Lectin Shield (snake oil) for years. It would be nice to hear a debate on the facts of what he talks about. On a completely seperate note. I once ate at a restaurant that served me crunchy (way under cooked) pinto beans; when I complained, the chef tried to tell me he likes to serve his baked beans al dente. I called the health department and the fined him heavily.
Add kombu seaweed to the cooking water and no more gas, plus adding a wonderful amount of minerals, too. You do not need a lot. When I cook beans, I add a piece of kombu seaweed about 1 inch long and wide. Remember, "Beans, Beans, they're good for your heart...."
I have been a bean lover since childhood. One time as a young boy, instead of a second helping of meat, I asked my mother if I could open a can of beans. She reluctantly agreed but told me, with a sarcastic tone, “You were born to be poor!”. I’ve been poor at times and also wealthy, but always loved to eat beans.
Thanks for posting. Here's a great way to cook beans: soak about a cup for 12h, dump the water and add more water, dumping that 12 hours later. Then,, fill a glass insulated thermos with boiling water, which should stay in the thermos for at least 10 mins, Cover the beans in a pot with water and bring to a boil for a few minutes. Then, empty the thermos of it's hot water and pour in the boiled beans. Place the thermos in an insulated box of some sort (a laundry basket full of clothes will do), and 12h later, you'll have beans cooked with very little energy.
This was such a great video that utilizes science to help me know when beans are safe to eat and what to do with the water. I love it because it doesn't sound like some folk knowledge that has some holes in their knowledge.
This video spurred a question for me. Any nutritional difference between canned and home cooked beans? Canned typically has the large amount of added sodium. Anything else different of note that your fellow nerds discovered?
Thanks! I know it's only anecdotal, but when I was in India, people there told me to put ginger in the beans so they don't cause gas. I don't know the biochemical reason, but it works for me and other family members I have told about it.
I am so glad I found your channel. You do research it seems like dr. Greger and his team. I appreciate how you seek the scientific finds over anything else.
Nobody ever talks about but if you buy dry beans I think they may have something nasty on their skins to deter bugs. So I think ALWAYS soak beans before cooking.
Lots of good information! I was also hoping to hear about salting the soaking water, and whether it is a good idea to use baking soda in the soaking or boiling water, and whether that has any influence on the nutritional value of the cooked beans. You didn't metion it but I assume that it is standard practice to skim the scum of the boiling beans, too.
Such a good source of information! I´m looking into cooking beans from dry and then freezing them, rather than using canned beans. Now I plan on soaking them for 2 days, then maybe sprouting for 1-2 days, and then pressure steaming in the instant pot for 1 hour (That is the time they used in that cooking method study, I will try it out and adjust as needed for each type of bean) Edit: I made kidney beans like this. I found that pressure steaming for 30 minutes and then letting it natural release for another 30 minutes was perfect!
Thank you Gil I’ve just found you and I’m on my journey to understanding beans. As roast vegetables are good yet it’s time to boost my health with bean goodness.
Thank you for writing all the info in the description!!! I absorb information better that way after watching the video. I'll make sure to soak my beans, but I'll still use my slow cooker in the meantime. I don't have a pressure cooker.
Hi, I would advise you to make some research here. Usually, it takes at least 10 minutes of boiling to destroy lectins. I don't think slow cooking maintains some level of boiling during the process, but I could be wrong. Maybe traditional cooking is better as longer you check the pot for the first part of the cooking as soaked beans tend to create a lot of foam that can overflow the pot.
@@guaycura If you cook the beans on HIGH setting on a slow cooker, those beans WILL boil. The only bean you should never put in a slow cooker is kidney beans. Kidney beans need to be boiled for ten minutes on the stove to destroy a toxin. After that boiling, then you can transfer the kidney beans to a slow cooker and set it on HIGH, always. However, you can put the kidney beans in the pressure cooker and there won't be a problem (temperature in the pressure cooker gets to 250 degrees).
Hi Gil…fantastic channel. Thoroughly enjoying the entertaining informative content….you’re quite the comedian. That scene for lectins…🤣😂🤣 Now…a SERIOUS question on legumes. We tend to buy pre-cooked tins of beans..usually organic, and only packed in spring water. They’re very cheap, and avoid the hassle of prep, like soaking overnight. HOWEVER, would it be accurate to say that the profit motive would exclude these beans being pre-soaked? Are they just boiling them until cooked for their reduced costs and no hassle prep in the manufacturing process? In other words, are we doing it wrong?
I have been cooking beans for years, mainly by slow cooker with a weight on the top. It's often lovely, sometimes not, because I don't have a set recipe. I strongly recommend soaking and throwing the water before cooking as there are phytotoxins which are contained in the beans and here, in the UK, there were deaths in the 1970s due to not soaking beans.
This is such great video, watching it for the second time. Informative. Sprouting strips the beans of oligosaccharides and lectins and phytates--he is right, when you see that water dirty, change it right away. Perfection in digestion when you sprout then cook.
Dear Gil, first I want to say thank you so very much for your channel /incredible videos! You are the teaspoon of sugar that helps the medicine of science go down! But, I want to speak up about lectins and say that I think you may not have looked at all of the data? So many people do have problems with lectins, especially when the gut wall is unhealthy and compromised. I know from personal experience that it was the lectins that were causing me to have inflammation and pain only during a period of years when my gut was compromised. I have healed and now they are much less of an issue, but I learned that lectins can be and are a problem for many, unfortunately. Especially when one wants to eat a plant based diet. Luckily nut and seed lectins did not affect me. It can get so complicated which is why I’m so grateful for your in-depth analyses and very much looking forward to your upcoming video on IBS! Thank you❣️
Thank you for this information. Beans really help my blood sugar numbers I did learn-the hard way lol--to start out with smaller amounts--which my body handles fine. I wondered what the heck a lectin is.
Awesome video as always, Gil. Thank you so much! Would love it if you could make a video with some general fitness guidelines on a plant based diet (muscle building, fat loss and so on). Keep up the good work!
Hiya Gil love the clip, as always informative and lighthearted. I've a question; are tinned or bottled any less nutritious ? And is the liquid they come in usable ?
In my experience I need to boil soy beans for quite a bit longer, about 2 hours after a 20h soak. I also noticed that they indeed get soft quicker with the addition of a tiny bit (1/4 teaspoon) of baking soda to the boiling water. Not sure how it works... but it does! Perhaps the pectin/phytate is sensitive to bases? Pretty sure phytic acid and pectin are relatively acidic.
Hey Doc! Thanks a lot for this info, very on point!. If it is not much trouble, could you do a video on phytates, something like what's the recommendalbe ammount of consumption, how to reduce it, etc ? Again, thanks a lot and have a good day!
What finally won me over about beans and legumes, (and vegetables, fruit, and some whole grains) over those who say they are terrible and cause you all sorts of problems are the numbers of centenarians who consume them. It is quite common and in many cases it was a staple of their diet. If nothing else that shows us they cannot be harmful. There's just too many of them to consider it just anecdotal.
I didn't know that information about phytates and soaking. I will soak for now on since I need zinc. I don't understand oxalates, I've read about this but still need better understanding and how it effects us.
Slow cooker is also great for legumes and grains. If you combine it with simple analogue time switcher, it'll turn on automatically after night of soaking and switch off when it's ready after 8-9h of slow cooking.
I'm lazy and usually cook with dried beans. I don't wash or soak them, just toss them into the pressure cooker with most of the other ingredients for whatever dish I'm making and cook it for the appropriate time. No problems. Do I obtain maximal nutritional benefit from this technique? Don't know. But I eat a variety of foods throughout the week, so I don't really care. I'm old, my lab work is normal ...including things such as HS-CRP. My nuclear stress test is normal, My abd. and carotid US are normal. My abd. CT is normal (kidney stones...live in the "stone belt"). My body wt. is normal and I exercise when I feel like it (singles tennis). So far, so good.
I love beans, but now that I'm diagnosed with osteoporosis, I'm told I shouldn't eat beans because of oxalates. I can let go of bread, most dairy, and sugar, but no way beans. Have you addressed oxalates in one of your wonderful videos? My thought is to be sure to eat additional calcium heavy foods with them, like yogurt, or cook them in bone broth. I have no issue with kidney stones and I drink plenty of water. Thank you for providing a trustworthy, science-based resource.
hi, we have a video on oxalates (search the channel page) although its focused on kidney stones, the main question people ask. ask people for evidence when they make claims, don't accept claims on the face of it. and keep digging :)
Ahhh!! Watch out for the lectins!!!! Awesome video doc! Oh! And realy quick- did you happen to look into canned beans and how they stack up? Just a curious observer 😋
@@apAvocadoGet a brand called Eden’s ( love the name! ) they are organic and very low sodium and delicious. They are not , however, inexpensive. But they are worth it imo!
Thanks for this video! I have a couple questions. I usually don't like soaking beans because that leads to throwing away so much of those colourful antioxidants. Did you find research about what else besides phytates is discarded in the soaking water? I appreciated the data on lectin activity being reduced to zero but what about phytate numbers... how much are absorb-able minerals increased by soaking? Also, are oligosaccharides discarded in the soaking water or do they only leach out into the cooking water? Thanks again!
Thanks! Cooking Northern white beans now, because I have gone to hospital 3 times in my life, because of low potassium levels. Any advice Doctor? Not taking any more high blood pressure pills.
I eat kidney & butter beans weekly. I soak them & boil them for about 10 minutes & seldom have gas problems. Cooking for an hour sounds excessive.. Thanks for the video.
i'm sure you use a pressure cooker. try cooking dry kidney beans on the stove, they CAN"T be cooked in 10 minutes, they need at least an hour. dry chickpeas need longer, and dry soybeans are like stones and take the longest if boiling the traditional way, 3 hours or so. More than it takes dry maize
@@adorable3817 well I normally just eyeball it, but its something like this (very fast and easy): serves us 2 adults and a 4 year old with usually a little.left over. - 1 white onion - 1 - 2 tablespoon tomato puree - 2 cans tomatoes (sometimes I roast fresh tomatoes and garlic to add in too but usually make this as a fast weeknight meal so skip it) - probably 800ml - 1litre veg stock - 1/2 cup cooked white beans (I think they're also called borlotti or cannelini, in norway they are called BIG WHITE BEANS 😂) - spices to your liking - I also keep a bag of frozen spinach in the freezer and crumble it into mine at the end, that doesnt go down well with the boys though so it's only my bowl :) METHOD -dice and cook up the onion in a big pot (I use olive oil) -when they're translucent add in the tomato puree and stir for 30 secs -add in the tomatoes and stock -let it cook for up.to 30 mins if you have time (I normally have a hungry 4 year old demanding food so it's more like 2 minutes) at this stage add spices if you want, often I use bay leaves or some smoked paprika - remove bay leaf, add in the beans and blend until smooth. The beans make it kind of creamy without cream. That's basically it. It's always slightly different every time i make it here but a big hit. Nice with a dash of balsamic vinegar too :)
@@RebeccaInNorway AWESOME!!!!!! Thank you SOOOOO much 🥰🙏 I have a few cans of big white beans in the pantry, and will DEFINITELY make this this week 😀👍 plus it's plant based 🙏💙 One question....do you think I could just chop up raw tomatoes? Or should they be pre-cooked?
Thank you for this video. Didn't know a pressure cooker cooked beans so quickly. 20 minutes sounds good. I always give my 'bean' water to my pet chickens. haha
Somewhere i read about them being treated (like cooking) to remove the substances that might cause gas but still the water is in there and some of those gas causing substances might have been absorbed as well so obviously throwing water would be first step in case they have been problematic. But if even after that causes issue, then you might want to join plant based communities across reddit or other social platform and they might help in any question you have or you might find a question already asked by others.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
What I love about your videos is that you're never, EVER trying to sell us anything. That's so refreshing! Thanks
Although ☝️ I would love for him to share how he prepares his food, which machines he uses 🥰🙏
Yup heard his say more than once too. Dont believe some random person on youtube do your own research, even me. So many want you ti take their word as fact.
I’ve switched from red meat to a plant based diet with a lot of legumes! I really like black beans. Heart attack 3 months ago so I figured I’d give it a go so far so good!😊
5:30 "peace of mind is also huge for health", well said👍
I learned a lot by researching this! One of my mentors used to say that teaching is learning twice :)
It's incredible how much information is buried in the literature and most people never become aware of even though we payed for much of the research to be done in the 1st place! :)
So true with that point!
I absolutely AGREE teaching is learning twice!!!
What is the difference between beans and lentils again?
YES! This is part of the reason teachers/educators require students to do presentations.
@@manubhatt3 just Google beans vs lentils and go to Google Images. If you want to read, then go to Wikipedia articles for beans and then for lentils.
Gil is such a balanced person. very relaxing to watch. thanks for all the work
I never thought a video about cooking beans and lentils could be this interesting!
thanks!!! thrilled to hear!
Great detailed video! If beans were not safe to eat, a lot of us Caribbean islanders would be long gone. I’m from the Dominican Republic and beans are part of every single daily meal. Yes, most of soak them over night. I laugh so hard when I hear about Lectin fears.
I’m asian and that’s more or less how we react when we hear about tofu fears ! 😄😅
same with Africans. Beans/lentils are staples here in Kenya
Correct!!!
I love how you explained that the "net benefit of legumes is positive, regardless of its components like lectins."Even if there was a new component discovered tomorrow that would be pure poison, it does not change the net effect of the food as a whole.
precisely
It’s an inferior protein
@@robertsimpson2177I mean sure if you’re only eating beans all day every day you’re going to run into problems, but nobody does that. Pairing them with whole grains, cooked leafy greens, lean meats, etc makes them a perfectly healthy and viable protein source as they “complete” the protein
@@robertsimpson2177That's not what the research says. Plant protein is as good of a quality as meat protein.
Im a 1955 Boomer. It was just a matter of fact to soak beans before making soup to lower the 'passing gas' thing. That water was always thrown out. We didnt know about the *L* factor.
THANK YOU for addressing the phytate issue! So good to get actionable information rather than one-sided snippets like "legumes are high in iron" vs. "legumes contain phytates that inhibit iron absorption". Depending on what you read it sometimes feels as though it should be outright impossible to get enough nutrients from one's food -- your videos are a ray of light to dispel the murk. Keep 'em coming!
glad it helps!! the artificial polarization in the popular messages annoy me too :)
As phytates are the alkaline form of phytic acid, adding acid like vinegar to the soaking water should dramatically shorten the time it takes to leach the phytates (now converted to the more soluble phytic acid) from the beans.
My thoughts EXACTLY
This is by far the best video I've seen to get an overall understanding of how to cook beans and why they should be soaked
Agreed😊😊😊😊
I wish you would do an interview with Steve Gundry. This "Doctor" has been peddling his Lectin Shield (snake oil) for years. It would be nice to hear a debate on the facts of what he talks about. On a completely seperate note. I once ate at a restaurant that served me crunchy (way under cooked) pinto beans; when I complained, the chef tried to tell me he likes to serve his baked beans al dente. I called the health department and the fined him heavily.
Add kombu seaweed to the cooking water and no more gas, plus adding a wonderful amount of minerals, too. You do not need a lot. When I cook beans, I add a piece of kombu seaweed about 1 inch long and wide. Remember, "Beans, Beans, they're good for your heart...."
I have been a bean lover since childhood. One time as a young boy, instead of a second helping of meat, I asked my mother if I could open a can of beans. She reluctantly agreed but told me, with a sarcastic tone, “You were born to be poor!”. I’ve been poor at times and also wealthy, but always loved to eat beans.
Thanks for posting. Here's a great way to cook beans: soak about a cup for 12h, dump the water and add more water, dumping that 12 hours later. Then,, fill a glass insulated thermos with boiling water, which should stay in the thermos for at least 10 mins, Cover the beans in a pot with water and bring to a boil for a few minutes. Then, empty the thermos of it's hot water and pour in the boiled beans. Place the thermos in an insulated box of some sort (a laundry basket full of clothes will do), and 12h later, you'll have beans cooked with very little energy.
This was such a great video that utilizes science to help me know when beans are safe to eat and what to do with the water. I love it because it doesn't sound like some folk knowledge that has some holes in their knowledge.
This video spurred a question for me. Any nutritional difference between canned and home cooked beans? Canned typically has the large amount of added sodium. Anything else different of note that your fellow nerds discovered?
Thanks Andy Bernard ! Your Cornell education is showing.
😂😂😂😂😂every time the screaming starts my grand dog(husky) howls... thank you for breaking this down
So many great tips, I am literally going right now to change out the water on my black beans that have been soaking.
Thanks, Dr. Gil.
Thanks! I know it's only anecdotal, but when I was in India, people there told me to put ginger in the beans so they don't cause gas. I don't know the biochemical reason, but it works for me and other family members I have told about it.
The cooking water is very good for plants - same with potato, pasta, and rice water. so we put it on the garden
Really????? I never knew that. Thank you for the tip! 😀💙🌱
Thank you
Cooking water or soaking water or both?
@@TheSaraManal both
Thank you Doc for addressing the phytates and lectins issue!
Cooking water from chickpeas is great as aquafaba. It's a good substitute for egg white for some applications like vegan baiser and other pastries.
Great video! I love your clear and concise information
Excellent presentation. There is so much misinformation on phytates and lectins. You are balanced and sound.
Love the humour in this one. Almost as much as the X-files a while ago. Keep it up. Great info as always.
I love beans!
I am so glad I found your channel.
You do research it seems like dr. Greger and his team. I appreciate how you seek the scientific finds over anything else.
Editing is on point! Very informative and appreciate the holistic view. Concise and helpful as always!
thank you!
@@NutritionMadeSimpleshould I worry about almonds I heard they have large amounts of oxolates 😎👍
Nobody ever talks about but if you buy dry beans I think they may have something nasty on their skins to deter bugs.
So I think ALWAYS soak beans before cooking.
Lots of good information! I was also hoping to hear about salting the soaking water, and whether it is a good idea to use baking soda in the soaking or boiling water, and whether that has any influence on the nutritional value of the cooked beans. You didn't metion it but I assume that it is standard practice to skim the scum of the boiling beans, too.
Such a good source of information! I´m looking into cooking beans from dry and then freezing them, rather than using canned beans.
Now I plan on soaking them for 2 days, then maybe sprouting for 1-2 days, and then pressure steaming in the instant pot for 1 hour (That is the time they used in that cooking method study, I will try it out and adjust as needed for each type of bean)
Edit: I made kidney beans like this. I found that pressure steaming for 30 minutes and then letting it natural release for another 30 minutes was perfect!
Thank you Gil
I’ve just found you and I’m on my journey to understanding beans. As roast vegetables are good yet it’s time to boost my health with bean goodness.
Thank you for writing all the info in the description!!! I absorb information better that way after watching the video. I'll make sure to soak my beans, but I'll still use my slow cooker in the meantime. I don't have a pressure cooker.
Hi, I would advise you to make some research here. Usually, it takes at least 10 minutes of boiling to destroy lectins. I don't think slow cooking maintains some level of boiling during the process, but I could be wrong. Maybe traditional cooking is better as longer you check the pot for the first part of the cooking as soaked beans tend to create a lot of foam that can overflow the pot.
@@guaycura If you cook the beans on HIGH setting on a slow cooker, those beans WILL boil. The only bean you should never put in a slow cooker is kidney beans. Kidney beans need to be boiled for ten minutes on the stove to destroy a toxin. After that boiling, then you can transfer the kidney beans to a slow cooker and set it on HIGH, always. However, you can put the kidney beans in the pressure cooker and there won't be a problem (temperature in the pressure cooker gets to 250 degrees).
Your videos are so amazing. Such an unbiased and logical perspective. I’m so grateful to have discovered you 😊
Where is the "Loove Your videos Soooo Much!" button!? :D
haha glad to hear!! :)
Hi Gil…fantastic channel. Thoroughly enjoying the entertaining informative content….you’re quite the comedian. That scene for lectins…🤣😂🤣
Now…a SERIOUS question on legumes. We tend to buy pre-cooked tins of beans..usually organic, and only packed in spring water. They’re very cheap, and avoid the hassle of prep, like soaking overnight. HOWEVER, would it be accurate to say that the profit motive would exclude these beans being pre-soaked? Are they just boiling them until cooked for their reduced costs and no hassle prep in the manufacturing process? In other words, are we doing it wrong?
I have been cooking beans for years, mainly by slow cooker with a weight on the top. It's often lovely, sometimes not, because I don't have a set recipe. I strongly recommend soaking and throwing the water before cooking as there are phytotoxins which are contained in the beans and here, in the UK, there were deaths in the 1970s due to not soaking beans.
You are awesome!! Thank you
very funny video. Beans have become one of my go to foods. Thanks
This is such great video, watching it for the second time. Informative. Sprouting strips the beans of oligosaccharides and lectins and phytates--he is right, when you see that water dirty, change it right away. Perfection in digestion when you sprout then cook.
Really great video, all the answers in one spot.
Thank you so much doctor! I learn so much from your content ❤
Great summary of how beans should be prepared and consumed! Thanks for posting!
I eat a lot of canned black beans, no sodium, and they are already properly cooked and nutritious.
Toooo expensive. $3.00 per can vs $150 for a bag that makes a weeks worth of meals.
@@nitaweitzel822 I've neve paid more than 88 cents per can. Where do you shop, good grief.
Dear Gil, first I want to say thank you so very much for your channel /incredible videos! You are the teaspoon of sugar that helps the medicine of science go down!
But, I want to speak up about lectins and say that I think you may not have looked at all of the data? So many people do have problems with lectins, especially when the gut wall is unhealthy and compromised. I know from personal experience that it was the lectins that were causing me to have inflammation and pain only during a period of years when my gut was compromised. I have healed and now they are much less of an issue, but I learned that lectins can be and are a problem for many, unfortunately. Especially when one wants to eat a plant based diet. Luckily nut and seed lectins did not affect me. It can get so complicated which is why I’m so grateful for your in-depth analyses and very much looking forward to your upcoming video on IBS! Thank you❣️
Thank you for this information. Beans really help my blood sugar numbers I did learn-the hard way lol--to start out with smaller amounts--which my body handles fine. I wondered what the heck a lectin is.
Your videos are so great! Just discovered your channel and have been bingeing for the past day.
Awesome video as always, Gil. Thank you so much! Would love it if you could make a video with some general fitness guidelines on a plant based diet (muscle building, fat loss and so on). Keep up the good work!
I'm way too thin. Wish I could gain weight HEALTHLY
what about sterilized canned beans in water? do they keep enough vitamins, minerals etc?
Best video about it.
how about cooking brown rice? soaking? ways of cooking to get the best benefits? thank you again so much
Great presentation! I add Asafoetida powder when cooking all kinds of legumes. It is good for digestion and prevents gases.
what about baking soda
Hiya Gil love the clip, as always informative and lighthearted. I've a question; are tinned or bottled any less nutritious ? And is the liquid they come in usable ?
they're great. only caveats are sodium (for people watching it) and metals (see the recent video on foods for an emergency for details)
In my experience I need to boil soy beans for quite a bit longer, about 2 hours after a 20h soak. I also noticed that they indeed get soft quicker with the addition of a tiny bit (1/4 teaspoon) of baking soda to the boiling water. Not sure how it works... but it does! Perhaps the pectin/phytate is sensitive to bases? Pretty sure phytic acid and pectin are relatively acidic.
dry soy beans are the hardest beans/pulses so they took the longest time to cook. Even with a pressure cooker
Hey Doc! Thanks a lot for this info, very on point!.
If it is not much trouble, could you do a video on phytates, something like what's the recommendalbe ammount of consumption, how to reduce it, etc ?
Again, thanks a lot and have a good day!
Excellent.
Great video. So informative and to the point. Thank you
So informative and criminally underated!
wow! best video EVER!
Gold attitude. Thanks!
What about canned beans, peas and chickpeas? Is there any research about them?
I wish so much that you’ve had brought up in one way or another the comparison to canned beans.
What finally won me over about beans and legumes, (and vegetables, fruit, and some whole grains) over those who say they are terrible and cause you all sorts of problems are the numbers of centenarians who consume them. It is quite common and in many cases it was a staple of their diet. If nothing else that shows us they cannot be harmful. There's just too many of them to consider it just anecdotal.
Great informative video. Really enjoyed watching it and had a laugh with the part about using the beans gas effects to punish the family.
I didn't know that information about phytates and soaking. I will soak for now on since I need zinc. I don't understand oxalates, I've read about this but still need better understanding and how it effects us.
Slow cooker is also great for legumes and grains. If you combine it with simple analogue time switcher, it'll turn on automatically after night of soaking and switch off when it's ready after 8-9h of slow cooking.
Amazing as always. Keep it up
I'm lazy and usually cook with dried beans. I don't wash or soak them, just toss them into the pressure cooker with most of the other ingredients for whatever dish I'm making and cook it for the appropriate time. No problems. Do I obtain maximal nutritional benefit from this technique? Don't know. But I eat a variety of foods throughout the week, so I don't really care. I'm old, my lab work is normal ...including things such as HS-CRP. My nuclear stress test is normal, My abd. and carotid US are normal. My abd. CT is normal (kidney stones...live in the "stone belt"). My body wt. is normal and I exercise when I feel like it (singles tennis). So far, so good.
Fantastic video, so informative, answered so many of questions and diminished some concerns!
Another great video! Thank you.
thank you!
Any thoughts on canned vs dried? Canned far more convenient.
I love beans, but now that I'm diagnosed with osteoporosis, I'm told I shouldn't eat beans because of oxalates. I can let go of bread, most dairy, and sugar, but no way beans. Have you addressed oxalates in one of your wonderful videos? My thought is to be sure to eat additional calcium heavy foods with them, like yogurt, or cook them in bone broth. I have no issue with kidney stones and I drink plenty of water.
Thank you for providing a trustworthy, science-based resource.
hi, we have a video on oxalates (search the channel page) although its focused on kidney stones, the main question people ask. ask people for evidence when they make claims, don't accept claims on the face of it. and keep digging :)
Have canned beans already been appropriately prepared for consumption (after rinsing in cold water) or is soaking and steaming still choice procedure?
Excellent content! Thank you. 🙏
Thank you thank you thank you 🙇♀️🙇♀️🙇♀️🙇♀️🙇♀️🙇♀️🙇♀️🙇♀️ 🥳 for all your hard work, time and dedication to share health promoting facts 🙏🌱💙
Ahhh!! Watch out for the lectins!!!! Awesome video doc! Oh! And realy quick- did you happen to look into canned beans and how they stack up? Just a curious observer 😋
He answered that by someone else already, at the top of the comments 😉✌🌱💙
What was the answer?
@@joolz5747 Canned beans are fine. Rinse before eating due to high sodium content.
@@apAvocadoGet a brand called Eden’s ( love the name! ) they are organic and very low sodium and delicious. They are not , however, inexpensive. But they are worth it imo!
Great video, thank you. ♥
Bellissimo video! Sei super bravo. Complimenti!.
Great video! You are so good at that. Congratulations!
grazie!
Thanks for this video! I have a couple questions. I usually don't like soaking beans because that leads to throwing away so much of those colourful antioxidants. Did you find research about what else besides phytates is discarded in the soaking water? I appreciated the data on lectin activity being reduced to zero but what about phytate numbers... how much are absorb-able minerals increased by soaking? Also, are oligosaccharides discarded in the soaking water or do they only leach out into the cooking water? Thanks again!
All lentils and split peas do not need to be soaked. If you pressure cook beans, even beans do not need to be soaked.
@@dj-fe4ck how do you know? ....do you have a Video or something for reference? 😀✌💙
I would like to know this aswell.
You're the best, Gil!
thank you 👏🏻👏🏻👏🏻👏🏻
what about canned beans if I don't want to do all this work to cook them? they were soaked and cooked right?
I like it .clear n simple✅💞thnx
thank you so much simple way to clear misinformation
Thank-you 👍
Another fun and informative video 😁
What about brown rice and the arsenic how to keep the nutrients and remove enough arsenic
Thank you. Do you talk about canned beans somewhere? I love canned chickpeas.
yup ruclips.net/video/6sApNyiECyY/видео.html
Thanks! Cooking Northern white beans now, because I have gone to hospital 3 times in my life, because of low potassium levels. Any advice Doctor? Not taking any more high blood pressure pills.
I never thought the word 👀lectins😱would make me laugh so much!😅Thank you for this very useful information. Here's to optimal health!💪🏾
I eat kidney & butter beans weekly. I soak them & boil them for about 10 minutes & seldom have gas problems. Cooking for an hour sounds excessive.. Thanks for the video.
i'm sure you use a pressure cooker. try cooking dry kidney beans on the stove, they CAN"T be cooked in 10 minutes, they need at least an hour. dry chickpeas need longer, and dry soybeans are like stones and take the longest if boiling the traditional way, 3 hours or so. More than it takes dry maize
Still great good information even if this is not real news. But youngsters need good sources for information.
“If you’re mad at your family and want to punish them” 😏🤣
Now I'm feeling really smug about my onion, tomato and white bean soup I just made... thanks for the vid!
yum
Sounds DELICIOUS!!!! ....would it be possible to share the recipe? 😀🙏💙🌱🌍
@@adorable3817 well I normally just eyeball it, but its something like this (very fast and easy): serves us 2 adults and a 4 year old with usually a little.left over.
- 1 white onion
- 1 - 2 tablespoon tomato puree
- 2 cans tomatoes (sometimes I roast fresh tomatoes and garlic to add in too but usually make this as a fast weeknight meal so skip it)
- probably 800ml - 1litre veg stock
- 1/2 cup cooked white beans (I think they're also called borlotti or cannelini, in norway they are called BIG WHITE BEANS 😂)
- spices to your liking
- I also keep a bag of frozen spinach in the freezer and crumble it into mine at the end, that doesnt go down well with the boys though so it's only my bowl :)
METHOD
-dice and cook up the onion in a big pot (I use olive oil)
-when they're translucent add in the tomato puree and stir for 30 secs
-add in the tomatoes and stock
-let it cook for up.to 30 mins if you have time (I normally have a hungry 4 year old demanding food so it's more like 2 minutes) at this stage add spices if you want, often I use bay leaves or some smoked paprika
- remove bay leaf, add in the beans and blend until smooth. The beans make it kind of creamy without cream.
That's basically it. It's always slightly different every time i make it here but a big hit. Nice with a dash of balsamic vinegar too :)
@@RebeccaInNorway AWESOME!!!!!! Thank you SOOOOO much 🥰🙏 I have a few cans of big white beans in the pantry, and will DEFINITELY make this this week 😀👍 plus it's plant based 🙏💙
One question....do you think I could just chop up raw tomatoes? Or should they be pre-cooked?
@@adorable3817 you're very welcome :) I hope you enjoy it! Not many of my plant based meals the 4 year old loves these days, but this he does :)
Thank you for this video. Didn't know a pressure cooker cooked beans so quickly. 20 minutes sounds good. I always give my 'bean' water to my pet chickens. haha
Thank you so much. Do you get great nutrients from cooking beans, not soaked first, in the crockpot?
Thank you!
What about beans in a can? Are they ok to place them in a bowl as they are, add some vegetables and seasoning and enjoy them?
Somewhere i read about them being treated (like cooking) to remove the substances that might cause gas but still the water is in there and some of those gas causing substances might have been absorbed as well so obviously throwing water would be first step in case they have been problematic. But if even after that causes issue, then you might want to join plant based communities across reddit or other social platform and they might help in any question you have or you might find a question already asked by others.
@@abhayagarwal5097Thanks!
What about canned beans? the soaking, cooking is done so just heating up is all the is needed. any disadvantage to the canned beans?